3 hrs 25 mins
3 hrs 10 mins
Very simple to make, and absolutely delicious, everyone raves about it and always wants the recipe! I highly suggest to make 2 days ahead (or at least 1 day) as the flavors only get better with time, plus you may want to skim off the excess fat, so plan ahead. This also makes it perfect for a do-ahead dinner. I use half beef broth, half chicken broth for more depth. Any good red wine will do, the additional 1/2 cup of broth may not be necessary, use your judgement. Reducing the sauce down after removing the solids enriches the flavors, add a bit more salt and reduce for about 45 minutes before serving. I have also used a boneless chuck roast, cutting it up into approx. 12 to 14 large chunks. (the size of a short rib). This is less expensive and there is less fat, more meat, but we still like the short rib method! I also urge very strongly to serve with your favorite mashed potato recipe, the sauce is to die for! This is adapted from Bon Appetit, Jan. 2002.
My Private Note
Units: US | Metric
- 2 tablespoons olive oil
- 6 lbs boneless beef short ribs
- 1 large onion, finely chopped
- 1 medium carrot, finely chopped
- 1 celery, finely chopped
- 12 garlic cloves, peeled
- 2 tablespoons flour
- 1 tablespoon herbes de provence
- 2 cups red wine, Zinfandel
- 2 1/2 cups canned beef broth
- 1 (14 1/2 ounce) can diced tomatoes, in juice
- 1 bay leaf
- 1/2 cup water (about)
- 24 baby carrots, peeled
- 3 tablespoons fresh parsley, chopped
- 1Preheat oven to 325°F.
- 2Heat 2 tablespoons oil in heavy large ovenproof pot over medium-high heat. (You may need more oil if working in batches.) Sprinkle ribs generously with kosher salt and pepper.
- 3Working in batches, add ribs to pot and brown well, turning often, about 8 minutes per batch. Using tongs, transfer ribs to large bowl.
- 4Pour off all but 2 tablespoons drippings from pot or add oil as necessary to measure 2 tablespoons.
- 5Add onion, chopped carrot, and celery and cook over medium-low heat until vegetables are soft, stirring frequently, about 10 minutes.
- 6Add garlic, flour, and herbes de Provence; stir 1 minute.
- 7Add wine and 2 cups broth; bring to boil over high heat, scraping up browned bits.
- 8Add tomatoes with juices and bay leaf.
- 9Return ribs and any accumulated juices to pot.
- 10If necessary, add enough water to pot to barely cover ribs. Bring to boil.
- 11Cover pot tightly and transfer to oven.
- 12Bake until ribs are very tender, stirring occasionally, about 2 hours 15 minutes.
- 13(Can be made 1 day ahead. Cool slightly, then refrigerate uncovered until cold. Cover and keep refrigerated. Bring to simmer before continuing.).
- 14Add remaining 1/2 cup broth, peeled baby carrots, press carrots gently to submerge.
- 15Cover, return to oven and continue cooking at 350°F until carrots are tender, about 15 minutes.
- 16Discard bay leaf.
- 17Transfer short ribs and carrots to platter,tent with foil to keep warm.
- 18If necessary, boil sauce to thicken slightly.
- 19Season to taste with salt and pepper.
- 20Pour sauce over short ribs and sprinkle with parsley.
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Nutritional Facts for Short Ribs Provencale
Serving Size: 1 (817 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 1934.0
- Calories from Fat 1524
- Total Fat 169.3 g
- Saturated Fat 72.2 g
- Cholesterol 344.7 mg
- Sodium 648.1 mg
- Total Carbohydrate 15.6 g
- Dietary Fiber 3.0 g
- Sugars 5.9 g
- Protein 68.5 g
The following items or measurements are not included:
herbes de provence